添加CaCl_2对豆乳粉溶解性的影响  

Effect of Adding CaCl_2 on the Solubility of Soymilk Powder

作　　者：唐璐[1] 郭顺堂[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《大豆科学》2009年第2期290-295,共6页Soybean Science

基　　金：国家高技术研究发展计划(863计划)资助项目(2006AA102328)

摘　　要：通过考察豆乳添加CaCl2后理化性质的变化,研究影响豆乳粉溶解性的因素。检测了豆乳粉的溶解性,并对豆乳中离子强度,粒子含量、大小,蛋白组成,豆乳中游离巯基及表面疏水性质变化进行了分析。结果表明:随着CaCl2浓度增加,所得豆乳粉分散性有所下降,但润湿时间极显著缩短;离子强度变化对豆乳粉溶解性未产生影响;加钙豆乳中粒子含量增加、粒径增大;而粒子的蛋白组成变化并未改变豆乳的游离巯基及表面疏水基团含量。因此,豆乳中粒子含量及粒径分布是影响豆乳粉溶解性的重要因素。Factors effecting solubility of soymilk powder was studied by investigating change of its physicochemical properties after adding CaCl2. The solubility of soymilk powder under different CaCl2 concentration was determined. The physicochemical characterizations of the soymilk, including ionic strength, particle content, particle size distribution, protein compo- sition, free sulfhydryl group and hydrophobicity were also analyzed. With the increase of CaCl2 concentration, the dispers- ibility of the powder decreased,while the wettability was significantly improved. Ionic strength didnt have any effect on the solubility of soymilk powder. Particle content and particle diameter of soymilk adding CaCl2 both increased. Change of pro- tein composition of particle didnt change the content of free sulfhydryl group and hydrophobicity. Therefore, the particle con- tent and size played an important role in improving the solubility of soymilk powder.

关 键 词：豆乳 CaCl 粒子 溶解性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]